Cheese Slaw recipe from Southwest Virginia

Ingredients (serves 6–8)

  • 2 cups coarsely shredded sharp cheddar cheese

  • 1/2 cup mayonnaise

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon sugar

  • 1 teaspoon mustard (Dijon or yellow)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • Optional: 1/2 teaspoon paprika or cayenne pepper for a bit of spice

  • Optional garnish: sliced green onions or parsley

Instructions

  1. Prepare the dressing: In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, mustard, salt, and pepper until smooth.

  2. Combine cheese and dressing: In a large mixing bowl, add the shredded cheddar cheese. Pour the dressing over the cheese and toss until well coated.

  3. Adjust flavor: Taste and adjust seasoning if needed. Add paprika or cayenne pepper for a slight kick, if desired.

  4. Chill (optional): Refrigerate for 30–60 minutes to allow flavors to meld.

  5. Serve: Traditionally, this slaw is served in a hollowed-out cabbage head, but you can also serve it in a bowl or as a side dish with sandwiches, BBQ, or grilled meats.

Tips

  • For a creamier slaw, add a bit more mayonnaise.

  • You can substitute half of the cheddar with a mix of cheeses (Monterey Jack or Colby) for extra flavor.

  • Keeps well in the fridge for up to 2–3 days.

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